Pineapple Coconut Thai Fish Curry Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, aromatic fish curry made with white fish, pineapple, and fresh vegetables in a coconut-curry broth. Ready in 30 minutes, it's warming and complex yet quick enough for weeknight cooking.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon coconut oil
- 1 large yellow onion (chopped)
- 6 cloves garlic (minced)
- 1 tablespoon fresh minced ginger
- 2 tablespoon red curry paste
- 2 teaspoon curry powder
- 28 ounces canned, diced tomatoes with juice ((2 cans))
- 1 teaspoon red chili flakes
- 2 teaspoon granulated sugar
- 1 teaspoon salt (or to taste)
- 14 ounces full-fat unsweetened coconut milk ((1 can))
- 1 lime (juiced)
- 4 4-ounce white fish filets ((cod, mahi-mahi, tilapia))
- 2 cups baby bok choy
- 1 cup pineapple (chopped)
- chopped green onion, cilantro, sesame seeds (to garnish)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 798mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 909mg
- Calcium
- 92mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 798MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.